Add some crunch and zest to your dinner the next time you grill with grilled fruits and veggies

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KANSAS CITY, Mo. -- The Fourth of July holiday is a hot time to fire up the grill. And while hot dogs and hamburgers may be the most popular items, the grill is also a great way to add a little zest to your fruits and veggies.

Food and beverage journalist Dave Eckert shared some of his favorite recipes with FOX 4 on Wednesday, June 28.

Grilled Corn with Confetti Pepper Butter

Serves 6 to 8

Confetti Pepper Butter


3 small confetti peppers in yellow, red, and orange
1 minced clove garlic
1 tablespoon olive oil
1/2 cup (113 g) unsalted butter, at room temperature
1 tablespoon finely chopped flat leaf parsley
1/4 teaspoon kosher salt
8 to 12 ears of fresh sweet corn, husked and the silks removed
Olive oil

For the Confetti Pepper Butter, stem, seed, and finely chop the peppers.

Heat the olive oil in a small saucepan and sauté the peppers and garlic together for 2 minutes or until the peppers are just starting to soften.

Remove from the heat and let cool to room temperature. In a bowl using a fork, mash the peppers with the butter, Italian parsley, and salt until well-blended.

Spoon the butter into a ramekin or bowl and cover with plastic wrap. The butter may also be rolled into a log and covered with plastic wrap.

Keep cold until ready to serve.

Prepare a medium-hot fire in your grill.

Grill the corn, turning frequently, until it has good grill marks all over, about 5 to 6 minutes.

Serve the corn on a platter or individual plates and slather with Confetti Pepper Butter.


Grilled mini-peppers stuffed with sweet Italian sausage and fresh sheep’s milk cheese

Serves 8-10


One bag mini confetti peppers
One pound sweet Italian sausage
One container fresh Green Dirt Farm sheep’s milk cheese


Remove seeds and stems from inside mini peppers

Cook sweet Italian sausage in pan, drain off grease

Spoon sausage inside peppers

Finish stuffing peppers with Green Dirt Farm fresh sheep’s milk cheese (I enjoy the plain, but any of the flavors will work)

Place peppers on upper rack of grill turned to high or on the outside of a charcoal grill with hot coals.

Close lid and cook peppers until they soften (about ten minutes)

Serve immediately

Grilled pineapple and peaches


1 tablespoon ground cinnamon
4 ripe peaches
2 tablespoons melted butter
Whipped cream of vanilla ice cream


Mix sugar and cinnamon in bowl, set aside

Cut peaches in half, twist halves in opposite directions to separate

Remove stone

Brush peaches halves with melted butter

Dip peaches on both sides in cinnamon/sugar mixture

Place peaches on grill that has been oiled and set to high

Grill until caramelized, about three to six minutes per side

Serve with whipped cream or ice cream

Grilled spicy pineapple

Serves 8-10


1 pineapple-peeled, cored, and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
Dash of Tiger Cried hot sauce
Dash of salt


Place in large resealable plastic bag. Add honey, butter, Tiger Cried sauces, and salt Seal and marinate a minimum of 30 minutes. Even better if you marinate overnight.

Preheat grill to high. Oil grate.

Grill slices until heated through and grill marks appear (2 to 3 minutes per side).

Serve on own or with vanilla ice cream

More recipes:

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